Warm Treacle Cider Ham Hock Spring Barley Salad With Rumpy Rolls

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

15 g fresh yeast or 7g dried yest (do not use fast action yeast)

250 g strong white bread flour

80 g Woodbridge Mill wholemeal flour

1 tsp salt

240 ml water

50 ml light olive oil

120 g diced white onion

1 clove of garlic crushed

80 g diced celery

150 g pearl barley

100 ml St.Peters Honey Porter Beer

420 ml white chicken stock

Salt and freshly cracked black pepper

120 g shelled broad beans, or frozen work just as well

120 g shelled fresh peas or frozen peas work just as well

120 g flaked smoked treacle and cider cured ham hock

1 bunch of asparagus, spears and stalks sliced

30 g unsalted butter

Juice and zest of a lemon (optional)

Hand full of chopped fresh parsley

2 Richard

Fresh pea tops or shoots

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